On the menu this weekend…

Jul 19, 2012

The Budmarsh experience isn't complete without a scrumptious feast courtesy of our chef, Chris. We're famous for our unparalleled fine dining experience. Here are a few of the dishes we're serving this weekend - they speak for themselves!

Our executive chef, Chris Tustian

Roasted butternut ravioli, served with braised baby leeks, sun-dried tomato and a honey-mustard dressing - a real winter warmer, prepared using only the freshest ingredients

Seared tiger prawns, pea puree and crispy Serrano ham, served with a herb velouté - this dish is sure to impress with its unique combination of flavours. Chris cooks with herbs plucked from his herb garden, just outside the Budmarsh kitchen

Assiette of pork, including slow braised pork belly, roasted pork fillet and crispy pig ears, served with a beetroot jus